Rice pudding with berry compote

Ingredients for 2 servings:

• 300 g berries, mixed
• 100 g sour cherries, from the jar
• 100 ml cherry juice, from the jar
• 2 packets of vanilla sugar
• 1 tbsp honey
• 1 tbsp cornstarch
• 50 g short grain rice
• 180 ml milk
• 1 tsp organic lemon peel
• Salt
• 2 tbsp maple syrup
• ½ tsp cinnamon powder

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Sort the berries, rinse if necessary, and drain. Drain the cherries, reserving the juice. Mix one packet of vanilla sugar and honey with 100 ml of juice and bring to a boil. Add the fruit and simmer for about 2 minutes. Mix the cornstarch with 1 tablespoon of juice, then stir into the porridge, bring to a boil briefly, and let cool. Place the rice in a saucepan with the milk, 1 packet of vanilla sugar, lemon zest, and a pinch of salt, and bring to a boil. Cover and let simmer over low heat for about 30 minutes. Flavor the rice pudding with maple syrup and cinnamon powder, and serve in dessert bowls with the berry pudding. Garnish with mint or lemon balm, if desired. Tip: For a touch of exotic flavor, replace half the milk with 2-3 tablespoons of unsweetened coconut milk (from a can) and 50 ml of water, and enjoy it well chilled with the porridge.